Vegan Roasted Butternut Squash Salad — Healthy Autumn Recipe

🍂 Vegan Roasted Butternut Squash Salad – Perfect for Autumn

This vibrant and nourishing salad celebrates autumn flavors with sweet roasted butternut squash, crunchy kale, and toasted pumpkin seeds. It’s easy to make, full of nutrients, and a great way to enjoy seasonal produce.

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🛒 Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups kale, chopped
• 1/4 cup pumpkin seeds, toasted
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon

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👩‍🍳 Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and pepper.
2. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
3. In a large bowl, massage the kale with lemon juice and a pinch of salt until softened.
4. Add the roasted squash and toasted pumpkin seeds to the kale. Toss gently to combine.
5. Serve immediately or chill for 30 minutes to let flavors meld.

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✨ Why You’ll Love It:

• Loaded with vitamins and antioxidants
• Easy to prepare and perfect for meal prep
• Delicious served warm or cold
• Great for vegan and gluten-free diets

Image credits: Unsplash (free to use under Unsplash License).